Friday, August 14, 2009

Mexican Chili

1 lb ground round
1 cup prechopped onion
1 (14.5 oz) can diced tomatoes w/garlic, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 cup hot water
2 tbsp chili powder
1 oz semisweet chocloate, coarsley chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano

Cook beef and onion in a large saucepan over medium-high heat 5 minutes or until beef is browned, stirring to crumble. Drain, if necessary, and return beef mixutre to pan. Add tomatoes, and remaining ingredients; cover and bring to a boil. Reduce heat, and simmer 5 minutes.

6 servings (1 cup)
4 Weight Watchers Points
215 calories 7.5g fat 3.9g fiber

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